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From the Karo Highlands near Lake Toba in the Lintong region, this coffee is one of our favorites. After picking, the beans are partially sun dried then processed in a semi-wet state using a unique traditional method called Giling Basah, which literally means "wet grinding." This gives the beans (tripled-picked for size and quality) a unique bluish-green appearance. The result is a coffee that is often described as semi-sweet, earthy and herbaceous. We roast this coffee to a full second crack, giving it a creamy, fuller body and a smoother overall taste.